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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-09-2012, 09:24 PM   #1
beachape
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Default Cast Iron Pots on the Grill/Smoker

Hey Guys,

I was thinking about getting a 5 quart cast iron pot to use on the smoker for making chili, beef stew, or soups. I have a wsm and was thinking that I could put it in a "little black egg" configuration with the cooking grate over the coal ring and then put the pot on there.

Anyways, I was wondering if there is any benefit to cooking something like beef stew or chili in the smoker over coals and wood? Does it gain any of the smoke flavor? Or is it just better to cook it on the electric stove? If anything it would give me more reason to cook outside...

Thanks!
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Unread 02-09-2012, 09:44 PM   #2
IamMadMan
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Think of your smoker as an "oven" with smoke flavoring.

Although I do not use cast iron, I doo cook mac & cheese and beans while in the finishing stages of the meat.

Do what works for you and your tastes...
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Unread 02-09-2012, 09:46 PM   #3
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I cook with cast iron dutch ovens in my smokers all the time. Get an enamal coated CI DO for acidic foods like foods with tomatoes and a plain CI DO for everything else. I've cooked chili and tomato sauce in regular CI but I think the enamal coated stuff works better with much less leaching of iron.

Good luck.
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Unread 02-09-2012, 10:15 PM   #4
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I always make my chili and chile verde on my smoker in a cast iron Dutch Oven. I don't own an enamel one so can't talk to that!
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Unread 02-09-2012, 10:28 PM   #5
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I use regular cast iron (un coated) on mine all the time.
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Unread 02-09-2012, 10:37 PM   #6
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We have one Enamel Dutch Oven, and 6 Cast Iron D.O.
My wife would have a duck if I used her Enamel D.O. in a smoker.
I use my Cast Irons for soups, stews, Chili's, beans, breads ect...
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Unread 02-09-2012, 10:37 PM   #7
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I make Pit Boys baked beans in mine on the weber grill. 1st direct, then indirect, with some kickory smoke for 2-3 hours. It's my favorite thing to make for BBQ eating.
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Unread 02-09-2012, 10:38 PM   #8
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It will if you leave the top off for the first part of the cook.Top on,no different from stovetop or oven.Top off first few hours = smokey goodness!
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Unread 02-09-2012, 10:49 PM   #9
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You can also put your uncovered beans under a brisket to give it more flavor.


Sent from my obsolete 3GS iPhone.
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Unread 02-10-2012, 12:16 AM   #10
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Anytime I make brats or dogs,I mix up a bunch of kraut,peppers,onions and butter in a cast iron skillet right on top of my grill.Or when I go camping I make breakfast in a cast iron skillet right on top of my pit.
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Unread 02-10-2012, 04:49 AM   #11
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What Hoss said...
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Unread 02-10-2012, 06:35 AM   #12
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Sounds like I should get one. Thanks guys
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Unread 02-10-2012, 06:46 AM   #13
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You should also pick yourself up a nice lodge skillet while you are at it!
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Unread 02-10-2012, 08:51 AM   #14
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Thanks from:--->
Unread 02-10-2012, 08:57 AM   #15
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Quote:
Originally Posted by Mister Bob View Post
Wow.... bangin'!
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